Oxygenation is only detrimental to beer flavor, but not to yeast health; right?
I.e., if I make some extra starter, which I often do, and keep the extra for storage, do I need to worry much about oxygen exposure to the stored portion while I'm packaging it? Obviously prolonged exposure to the air is a sanitation concern. That's not what I'm talking about. I mean activities such as, cold crashing the flask for several days with just a foil cover, pouring from said flask into a long-term storage container without CO2 protection, things if that sort.
I.e., if I make some extra starter, which I often do, and keep the extra for storage, do I need to worry much about oxygen exposure to the stored portion while I'm packaging it? Obviously prolonged exposure to the air is a sanitation concern. That's not what I'm talking about. I mean activities such as, cold crashing the flask for several days with just a foil cover, pouring from said flask into a long-term storage container without CO2 protection, things if that sort.